If you’re not sure where to start with your weekend meal prep, we have one piece of advice: Whip up a batch or two of grains. (Then, work your way up to our list of the 10 best foods to meal prep so your meals are a breeze all week.)
The beauty of grains is their versatility—they can pull double duty in both sweet and savory meals, easily be made into flavorful sides with the addition of a few spices, and add some necessary heft to lighter dishes such as salads and stir-fries. But many grains can take forever to cook, and no one wants to do that after a busy day at work, so prepping ahead is key.
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Where do you start? Regardless of what grains you choose (except for maybe oats), a great tip for quicker weekday meals is to cook up a big batch of grains (or several) on Sunday and freeze them.
After you cook your grains per package instructions, simply spread them out on a rimmed baking sheet to cool for about 15 minutes, then load them into large sealable freezer bags, noting the number of servings on the bag, and and toss them in the freezer. The best part: They’ll keep for up to 3 months this way, compared to just a few days in the refrigerator. When you’re ready to eat your grains, simply warm them on the stovetop or in the microwave with a couple tablespoons of water.
Now the only question is, which grains will you prep? While it’s a personal choice, we have 5 recommendations that are versatile and nutrient packed—plus delicious ways you can eat them.
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